1/2 lb Medium Raw Shrimp
1/4 c Teriyaki Baste & Glaze
2 tb Dry Sherry
1 tb Lime Juice
1 tb Sliced Green Onions & Tops
1/2 ts Tabasco Pepper Sauce
Peel, devein and butterfly shrimp. Combine teriyaki
baste & glaze, sherry, lime juice, green onions and
pepper sauce in medium bowl; stir in shrimp. Cover,
refrigerate at least 1 hour, stirring occasionally.
Remove shrimp and place on rack of broiler pan. Broil
2 to 3 minutes on each side, or until shrimp are
opaque and cooked. Serve immediately with wooden
picks. Typed by Syd Bigger.
